Dinner

Warming lentil & greens bowl

A gently spiced, one-pot bowl built around lentils, seasonal greens, and a lemon-tahini drizzle. Quietly anti-inflammatory, deeply nourishing, and friendly to busy weeknights.

Dinner · 30 Min · Serves 4

Warming lentil & greens bowl

Ingredients

  • 200g (1 cup) red lentils
  • 750ml (3 cups) vegetable stock
  • 80g baby spinach (2 large handfuls)
  • 1 medium zucchini, diced
  • 3 garlic cloves, minced
  • 1 brown onion, diced
  • 400g tinned diced tomatoes
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Tahini drizzle: 3 tbsp tahini, 2 tbsp lemon juice, 2–3 tbsp water to thin
  • Optional: 2 tbsp toasted pepitas

Method

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until soft and translucent.
  2. Add garlic, cumin, coriander, and turmeric. Stir for 1 minute until fragrant.
  3. Add zucchini, diced tomatoes, rinsed lentils, and stock. Bring to the boil, then reduce heat and simmer uncovered for 20 minutes until lentils are soft and creamy.
  4. Stir through baby spinach until just wilted. Season well with salt and pepper.
  5. Whisk together tahini, lemon juice, and water until smooth and pourable.
  6. Serve in bowls, drizzled generously with tahini sauce. Top with toasted pepitas if using.

doTERRA oil tip: Add 1–2 drops of Lemon essential oil to the tahini drizzle for a bright citrus lift. Coriander oil stirred through just before serving can also assist with digestive support.

Marcia's tip: Double the batch on Sunday and you've got lunch sorted for two days. The flavour only gets better overnight.